Appetizer:  Garlic Shrimp Bread Recipe

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Dian Norman-McCracken


This wonderful bread can be cut up into smaller (2") pieces and served as an appetizer or cut into larger pieces and served with soup or a salad for a great light supper.

Here in the Northwest, we are fortunate to have fresh Oregon Shrimpmeat (120 count). This is the type of shrimp I use in this recipe.

My family adores this bread. I guarantee you won't be able to stop eating at one slice! ENJOY!

★★★★★ 1 vote
4-6 healthy servings
30 Min
15 Min


one large
baguette french bread
8-12 clove
garlic - minced
8 oz
butter - softened
3 oz
good quality roquefort or gorgonzola cheese, crumbled
4 Tbsp
chives or green onions - minced
1/2 - 1 lb
small (100-120 ct.) shrimp (see note))
1/2-1 c
pecorino romano or asiago cheese - grated
paprika, sweet mild to sprinkle over top


1Preheat oven to 375 degrees.
2Line cookie sheet with foil and coat with cooking spray.
3Cut baguette in half, lengthwise. Cut halves into 2" slices - cutting almost all the way through but not completely.
4Place cut baguette halves on cookie sheet.
5In mixing bowl, combine butter with garlic, blue cheese, and chives.
6Gently fold in small, cooked shrimp.
7Spread mixture over top of baguette.
8Generously sprinkle grated romano or asiago cheese on top and dust lightly with paprika.
9Bake until top of bread is bubbly and brown (about 10-15 minutes). Take out of oven, let cool slightly. Cut bread pieces all the way through and serve.

About this Recipe